CN106107768A - A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof - Google Patents
A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof Download PDFInfo
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- CN106107768A CN106107768A CN201610478731.6A CN201610478731A CN106107768A CN 106107768 A CN106107768 A CN 106107768A CN 201610478731 A CN201610478731 A CN 201610478731A CN 106107768 A CN106107768 A CN 106107768A
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- fructus
- coconut meat
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- rose slag
- pruni pseudocerasi
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- 239000002893 slag Substances 0.000 title claims abstract description 31
- 241000220317 Rosa Species 0.000 title claims abstract description 30
- 244000060011 Cocos nucifera Species 0.000 title claims abstract description 20
- 235000013162 Cocos nucifera Nutrition 0.000 title claims abstract description 20
- 235000013372 meat Nutrition 0.000 title claims abstract description 20
- 150000001875 compounds Chemical class 0.000 title claims abstract description 10
- 238000002360 preparation method Methods 0.000 title claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000006188 syrup Substances 0.000 claims abstract description 12
- 235000020357 syrup Nutrition 0.000 claims abstract description 12
- 229920001817 Agar Polymers 0.000 claims abstract description 7
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 7
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 7
- 241001537207 Flammulina Species 0.000 claims abstract description 7
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract description 7
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 7
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 239000008272 agar Substances 0.000 claims abstract description 7
- 239000011425 bamboo Substances 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000628997 Flos Species 0.000 claims description 24
- 239000002002 slurry Substances 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 6
- 238000000034 method Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 241000698291 Rugosa Species 0.000 claims description 4
- 230000007159 enucleation Effects 0.000 claims description 4
- 238000010009 beating Methods 0.000 claims description 3
- 239000006071 cream Substances 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000012535 impurity Substances 0.000 claims description 3
- 238000011534 incubation Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 4
- 208000001431 Psychomotor Agitation Diseases 0.000 abstract description 2
- 206010038743 Restlessness Diseases 0.000 abstract description 2
- 239000002671 adjuvant Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 description 10
- 239000003921 oil Substances 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000000605 extraction Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 239000007958 cherry flavor Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 239000000341 volatile oil Substances 0.000 description 2
- 244000099147 Ananas comosus Species 0.000 description 1
- 235000007119 Ananas comosus Nutrition 0.000 description 1
- 240000000560 Citrus x paradisi Species 0.000 description 1
- 235000007688 Lycopersicon esculentum Nutrition 0.000 description 1
- 244000046052 Phaseolus vulgaris Species 0.000 description 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 1
- 235000004789 Rosa xanthina Nutrition 0.000 description 1
- 241000220222 Rosaceae Species 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 240000003768 Solanum lycopersicum Species 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 1
- 235000013734 beta-carotene Nutrition 0.000 description 1
- 239000011648 beta-carotene Substances 0.000 description 1
- 229960002747 betacarotene Drugs 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- HNDVDQJCIGZPNO-UHFFFAOYSA-N histidine Natural products OC(=O)C(N)CC1=CN=CN1 HNDVDQJCIGZPNO-UHFFFAOYSA-N 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 239000002366 mineral element Substances 0.000 description 1
- 239000005445 natural material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003960 organic solvent Substances 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of coconut meat and keep fit fermented type rose slag compound nectar, be made up of following raw material: rose slag 150 160, Fructus Pruni pseudocerasi 90 100, winter bamboo shoot 56, coconut meat 78, Flammulina velutiper (Fr.) Sing serosity 10 15, flower of Fructus Momordicae 12, Fructus Corni 24, Radix Salviae Miltiorrhizae 23, yeast 68, white sugar 35 40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.Syrup is joined by the present invention by several times can effectively prevent syrup gelatinizing in fermented juice；The present invention uses rose slag, Fructus Pruni pseudocerasi as major ingredient, with the addition of the medicinal herb componentses such as Radix Salviae Miltiorrhizae simultaneously, has effect of the relieving restlessness that clears away heart-fire, nourishing blood to tranquillize the mind；Additionally, the adjuvants such as the coconut meat of present invention employing have and strong body, the function of qi-restoratives QI invigorating.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of coconut meat and keep fit fermented type rose slag compound nectar
And preparation method thereof.
Background technology
Flos Rosae Rugosae (Rose rugosa) is Rosaceae chamiso, has easing the affected liver and wakes up stomach, and thin gas such as is invigorated blood circulation at the effect.Flos Rosae Rugosae
Being the non-defective unit producing quintessence oil, rose slag is to extract a large amount of Flos Rosae Rugosae residues produced after Flos Rosae Rugosae quintessence oil.At present to Flos Rosae Rugosae in document
Research be concentrated mainly on the research of the aspects such as extraction of essential oil, aromatic substance, Rose Pigment and antioxidant, both at home and abroad to carrying
Take the by-products such as the colored slag after quintessence oil to use as just feedstuff.In rose slag, sugar content is up to 29.5% according to surveying and determination, Qi Zhongke
Dissolubility sugar 8.8%, possibly together with VC, VE, beta-carotene etc.；The content of common mineral element is than frumentum and the content of much fruit
Height, the especially content with Ca, Fe, Mn are the most prominent；Containing comprehensive amino acid composition, total amino acid content is 10.21%, and human body must
The 8 kinds of amino acid contents needed are 3.85%, and the required histidine content of infant is 0.28%, accounts for total amino acid content
6.70%；In rose slag, the content of total flavones is up to 3.34%.Rose slag after extraction of essential oil contains only saline, without organic
Solvent, is the natural material of a kind of rich in nutrition content, is worth developing further.
The domestic research utilizing fruit and vegerable waste residue to carry out food development and deep processing be concentrated mainly on pomace, tomato peel,
The aspects such as bean dregs, treaster, megasse, pineapple bran, Pericarpium Citri junoris, pomelo peel, utilize rose slag to carry out food development and still belong to empty
In vain.
The present invention is with the colored slag after extraction quintessence oil as raw material, and the Flos Rosae Rugosae meeting consumer demand developed by collocation fruit Fructus Pruni pseudocerasi
Cherry flavor fruit jam, both can make full use of the resources advantage of Flos Rosae Rugosae, improves the added value of Flos Rosae Rugosae, enriches again fruit jam simultaneously
Kind, gives product fine and smooth smooth mouthfeel while keeping nutritional labeling.
Summary of the invention
The object of the invention is contemplated to make up the defect of prior art, it is provided that a kind of coconut meat keeps fit fermented type rose slag again
Close fruit jam and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of coconut meat keeps fit fermented type rose slag compound nectar, is made up of following raw material:
Rose slag 150-160, Fructus Pruni pseudocerasi 90-100, winter bamboo shoot 5-6, coconut meat 7-8, Flammulina velutiper (Fr.) Sing serosity 10-15, flower of Fructus Momordicae 1-2, mountain
Fructus Evodiae 2-4, Radix Salviae Miltiorrhizae 2-3, yeast 6-8, white sugar 35-40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
Described a kind of coconut meat keeps fit the preparation method of fermented type rose slag compound nectar, comprises the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby
With；
(3), after rose slag being carried out remove impurity, put into rinsing 30-35min in circulating water, drain, go in dehydrator at 65 DEG C
Lower drying, then go to super micron mill is carried out micronizing；Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring is allowed to
Become fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5；
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into
Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then
Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry；
(5) material after being processed step (1)-(4) is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1%
Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%；Again by said mixture material 95
Sterilizing 5min at DEG C, when being rapidly cooled to 42-45 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivates temperature
Degree is 42 DEG C, and incubation time is 12-20h, obtains fermented juice；
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia
Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85-90 DEG C, to obtain final product.
The invention have the advantage that the present invention to extract the colored slag after quintessence oil as raw material, fruit Fructus Pruni pseudocerasi of arranging in pairs or groups is developed and is met
The Flos Rosae Rugosae cherry flavor fruit jam of consumer demand, both can make full use of the resources advantage of Flos Rosae Rugosae, improves the added value of Flos Rosae Rugosae, with
Time enrich again the kind of fruit jam, give product fine and smooth smooth mouthfeel while keeping nutritional labeling；Owing to extracting quintessence oil
After rose slag salinity be about 5%, therefore the present invention in preparation process by the way of circulating water rinses to rose slag
Desalination, first dries the rose slag after rinsing, pulverizes and be prepared as Flos Rosae Rugosae slurry again so that Flos Rosae Rugosae slurry is fine and smooth uniformly, makes
The fruit jam prepared eventually possesses satiny mouthfeel, adds Fructus Citri Limoniae juice in Flos Rosae Rugosae is starched, and is placed under acid condition by Flos Rosae Rugosae slurry and easily protects
Deposit and play color-protecting function；Fructus Pruni pseudocerasi sarcocarp elder generation microwave softened after enucleation is pulled an oar by the present invention again, and microwave softened burn is conducive to
The preservation of Vc in Fructus Pruni pseudocerasi, and microwave burn is to reaching preferable bating effect during 80s；Syrup is added by the present invention by several times
Enter in fermented juice and can effectively prevent syrup gelatinizing；Syrup is joined in fermented juice and can effectively prevent syrup from sticking with paste by the present invention by several times
Change；The present invention uses rose slag, Fructus Pruni pseudocerasi as major ingredient, with the addition of the medicinal herb componentses such as Radix Salviae Miltiorrhizae simultaneously, has the relieving restlessness that clears away heart-fire, supports
Effect of blood and tranquilizing mind；Additionally, the adjuvants such as the coconut meat of present invention employing have and strong body, the function of qi-restoratives QI invigorating.
Detailed description of the invention
A kind of coconut meat keeps fit fermented type rose slag compound nectar, is made up of following raw material:
Rose slag 150, Fructus Pruni pseudocerasi 90, winter bamboo shoot 5, coconut meat 7, Flammulina velutiper (Fr.) Sing serosity 10, flower of Fructus Momordicae 1, Fructus Corni 2, Radix Salviae Miltiorrhizae 2, yeast
6, white sugar 35, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
Described a kind of coconut meat keeps fit the preparation method of fermented type rose slag compound nectar, comprises the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8 times of water, slow fire boils 30min, filters, obtains herb liquid；
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby
With；
(3) after rose slag being carried out remove impurity, put into rinsing 30min in circulating water, drain, go to dehydrator dries at 65 DEG C
Dry, then go to super micron mill is carried out micronizing；Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring makes
Fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5；
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into
Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then
Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry；
(5) material after step (1) (4) being processed is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1%
Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%；Again by said mixture material 95
Sterilizing 5min at DEG C, when being rapidly cooled to 42 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivation temperature
Being 42 DEG C, incubation time is 12h, obtains fermented juice；
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia
Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85 DEG C, to obtain final product.
Claims (2)
1. a coconut meat keeps fit fermented type rose slag compound nectar, it is characterised in that be made up of following raw material:
Rose slag 150-160, Fructus Pruni pseudocerasi 90-100, winter bamboo shoot 5-6, coconut meat 7-8, Flammulina velutiper (Fr.) Sing serosity 10-15, flower of Fructus Momordicae 1-2, mountain
Fructus Evodiae 2-4, Radix Salviae Miltiorrhizae 2-3, yeast 6-8, white sugar 35-40, pectin is appropriate, agar is appropriate, Fructus Citri Limoniae juice is appropriate, water is appropriate.
A kind of coconut meat the most as claimed in claim 1 keeps fit the preparation method of fermented type rose slag compound nectar, and its feature exists
In, comprise the following steps:
(1) by flower of Fructus Momordicae, Fructus Corni, Radix Salviae Miltiorrhizae mixing, adding 8-10 times of water, slow fire boils 30-35min, filters, obtains herb liquid；
(2) by winter bamboo shoot, coconut meat mixing, adding the making beating of Flammulina velutiper (Fr.) Sing serosity, filter, gained serosity is placed in pot, and slow fire is brewed into cream, standby
With；
(3), after rose slag being carried out remove impurity, put into rinsing 30-35min in circulating water, drain, go in dehydrator at 65 DEG C
Lower drying, then go to super micron mill is carried out micronizing；Adding suitable quantity of water in Flos Rosae Rugosas pollen after pulverizing, stirring is allowed to
Become fine and smooth uniform Flos Rosae Rugosae slurry, then in Flos Rosae Rugosae is starched, add Fructus Citri Limoniae juice and to adjust pH value be 5；
(4) by Fructus Pruni pseudocerasi with basket dress, flowing water rinse 2 times, dewatering, with plank crush, enucleation, then will process after Fructus Pruni pseudocerasi sarcocarp put into
Carrying out microwave softened in microwave oven, the power of microwave oven is 750W, and frequency is 2450MHz microwave, and the process time is 80s, then
Go to beater is pulled an oar, obtain Fructus Pruni pseudocerasi slurry；
(5) material after being processed step (1)-(4) is mixed into pot, then adds the pectin of volume of mixture mark 0.1% and 0.1%
Agar enters pot, and limit heating boils limit stirring, till soluble solid reaches more than 40%；Again by said mixture material 95
Sterilizing 5min at DEG C, when being rapidly cooled to 42-45 DEG C, accesses yeast, moves into rapidly fermentation culture in constant incubator, cultivates temperature
Degree is 42 DEG C, and incubation time is 12-20h, obtains fermented juice；
(6) white sugar is made into the syrup of 70%, adds filtered through gauze after transconversion into heat sugar, skimming, divide and join in fermented juice 3 times, Bian Jia
Syrup heats while stirring, when temperature is raised to 105 DEG C, is cooled to fill while hot, sterilization when 85-90 DEG C, to obtain final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610478731.6A CN106107768A (en) | 2016-06-28 | 2016-06-28 | A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610478731.6A CN106107768A (en) | 2016-06-28 | 2016-06-28 | A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof |
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| CN106107768A true CN106107768A (en) | 2016-11-16 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610478731.6A Pending CN106107768A (en) | 2016-06-28 | 2016-06-28 | A kind of coconut meat keeps fit fermented type rose slag compound nectar and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387491A (en) * | 2020-04-02 | 2020-07-10 | 韶关学院 | Application of rose distillation residues |
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|---|---|---|---|---|
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2016
- 2016-06-28 CN CN201610478731.6A patent/CN106107768A/en active Pending
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| CN103251028A (en) * | 2013-04-19 | 2013-08-21 | 许昌学院 | Novel rose jam and preparation method of rose jam |
| CN104543630A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | Rose jam with cherry flavor |
| CN104543633A (en) * | 2013-10-17 | 2015-04-29 | 刘效菡 | A lemon flavored rose petal jam |
| CN103876008A (en) * | 2014-03-03 | 2014-06-25 | 张静 | Rose and grape jam |
| CN105285537A (en) * | 2015-05-19 | 2016-02-03 | 安徽省百益食品有限公司 | Lemon-flavored fruit and vegetable sauce capable of soothing nerves and preparation method of lemon-flavored fruit and vegetable sauce |
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| Title |
|---|
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| 李婷 等: "苦水玫瑰花渣果酱的研制", 《食品科技》 * |
| 王超萍 等: "一种低糖型樱桃果酱的技术研究", 《中国调味品》 * |
| 陈丽杰 等: "发酵型蓝靛果复合果酱的研究", 《中国酿造》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111387491A (en) * | 2020-04-02 | 2020-07-10 | 韶关学院 | Application of rose distillation residues |
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Application publication date: 20161116 |
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